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Impact of an organizational intervention designed to improve snack and beverage quality in YMCA after-school programs.

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Title: Impact of an organizational intervention designed to improve snack and beverage quality in YMCA after-school programs.
Authors: Mozaffarian RS (AUTHOR), Wiecha JL (AUTHOR), Roth BA (AUTHOR), Nelson TF (AUTHOR), Lee RM (AUTHOR), Gortmaker SL (AUTHOR)
Source: American Journal of Public Health. May2010, Vol. 100 Issue 5, p925-932. 8p.
Subjects: After school programs, Nutritional assessment, Health promotion, Collaborative learning, Action research in public health, YMCA of the USA
Abstract: OBJECTIVES: We evaluated the quality of snacks and beverages served at YMCA after-school programs before and after the programs' participation in a YMCA Learning Collaborative. METHODS: We collected data on the types and brands of snacks and beverages (including fresh fruits and vegetables, whole grains, foods with trans fats, water, and sugar-sweetened beverages) served daily during 3 different time periods spanning 14 months in total, and the components of the healthy eating standards. We compared snack and beverage quality before and after the intervention. RESULTS: Weekly servings of fresh fruits and vegetables (1.3 vs 3.9; P = .02) and weekly servings of fruits and vegetables as a whole (1.9 vs 5.2; P = .009) increased from baseline to postintervention; weekly servings of desserts (1.3 vs 0.5; P = .049), foods with added sugars (3.9 vs 2.4; P = .03), and foods containing trans fats (2.6 vs 0.7; P = .01) decreased. After the intervention, all YMCAs offered water daily, and none served sugar-sweetened beverages. The percentage of calories from fruits and vegetables significantly increased after the intervention, whereas the percentage of calories from foods containing trans fats and added sugars decreased. CONCLUSIONS: A learning collaborative can disseminate healthy eating standards among participating organizations and facilitate improvements in the quality of after-school snacks and beverages. [ABSTRACT FROM AUTHOR]
Copyright of American Journal of Public Health is the property of American Public Health Association and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Psychology and Behavioral Sciences Collection
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  Data: Impact of an organizational intervention designed to improve snack and beverage quality in YMCA after-school programs.
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  Data: <searchLink fieldCode="AR" term="%22Mozaffarian+RS%22">Mozaffarian RS</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wiecha+JL%22">Wiecha JL</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Roth+BA%22">Roth BA</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nelson+TF%22">Nelson TF</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lee+RM%22">Lee RM</searchLink> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gortmaker+SL%22">Gortmaker SL</searchLink> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22American+Journal+of+Public+Health%22">American Journal of Public Health</searchLink>. May2010, Vol. 100 Issue 5, p925-932. 8p.
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  Data: <searchLink fieldCode="DE" term="%22After+school+programs%22">After school programs</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+assessment%22">Nutritional assessment</searchLink><br /><searchLink fieldCode="DE" term="%22Health+promotion%22">Health promotion</searchLink><br /><searchLink fieldCode="DE" term="%22Collaborative+learning%22">Collaborative learning</searchLink><br /><searchLink fieldCode="DE" term="%22Action+research+in+public+health%22">Action research in public health</searchLink><br /><searchLink fieldCode="DE" term="%22YMCA+of+the+USA%22">YMCA of the USA</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: OBJECTIVES: We evaluated the quality of snacks and beverages served at YMCA after-school programs before and after the programs' participation in a YMCA Learning Collaborative. METHODS: We collected data on the types and brands of snacks and beverages (including fresh fruits and vegetables, whole grains, foods with trans fats, water, and sugar-sweetened beverages) served daily during 3 different time periods spanning 14 months in total, and the components of the healthy eating standards. We compared snack and beverage quality before and after the intervention. RESULTS: Weekly servings of fresh fruits and vegetables (1.3 vs 3.9; P = .02) and weekly servings of fruits and vegetables as a whole (1.9 vs 5.2; P = .009) increased from baseline to postintervention; weekly servings of desserts (1.3 vs 0.5; P = .049), foods with added sugars (3.9 vs 2.4; P = .03), and foods containing trans fats (2.6 vs 0.7; P = .01) decreased. After the intervention, all YMCAs offered water daily, and none served sugar-sweetened beverages. The percentage of calories from fruits and vegetables significantly increased after the intervention, whereas the percentage of calories from foods containing trans fats and added sugars decreased. CONCLUSIONS: A learning collaborative can disseminate healthy eating standards among participating organizations and facilitate improvements in the quality of after-school snacks and beverages. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of American Journal of Public Health is the property of American Public Health Association and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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        Value: 10.2105/AJPH.2008.158907
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        Text: English
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      – SubjectFull: After school programs
        Type: general
      – SubjectFull: Nutritional assessment
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      – SubjectFull: Health promotion
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              Text: May2010
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